Ingredients

Directions

Salt eggplant and soak for 10 minutes. Drain water and set aside. Spray frylight to pan and brown onions and celery (garlic is nice too). Mix through curry powder until fragrant. Add eggplant and brown until softened. Add tomatoes, salt and pepper, cover and simmer for around 15 minutes. Add peanut butter and if needed a little water. Warm through until peanut butter is blended and sauce has thickened to creamy consistency. Serve with pasta or rice. Also nice with a squeeze of lemon juice.